GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
HALIBUT WITH MANGO CHUTNEY
This is one of the recipe that I cook a the fishing lodge during the summertime. I'm just starting to put my recipes together, so I will post some.
Provided by VickiAk
Categories Halibut
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Make mango chutney.
- Sprinkle the ginger, garlic, mint and salt over the mango; set aside.
- Combine the vinegar and sugar in a saucepan and bring to boil.
- Add the mango, onion, chili peppers, and honey and simmer for 30 minutes.
- Serve directly on the halibut or on the side.
- Season halibut fillet with salt and pepper:.
- Puree chipotle peppers with honey.
- Place the halibut on a hot grill.
- Brush the chipotle glaze on the halibut after five minutes grill time.
- Total grill time should be about 10 to 12 minutes.
Nutrition Facts : Calories 736.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 93.1, Sodium 228.6, Carbohydrate 104.8, Fiber 11.4, Sugar 90.3, Protein 65.2
BLACKENED HALIBUT WITH MANGO CHUTNEY
Make and share this Blackened Halibut With Mango Chutney recipe from Food.com.
Provided by English_Rose
Categories Halibut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
- Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
- Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
- To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
- Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
- Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
- Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.
Nutrition Facts : Calories 567.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 70, Sodium 122.4, Carbohydrate 99.9, Fiber 5.3, Sugar 90.8, Protein 29.7
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.
BLACKENED CHUTNEY HALIBUT: "CHUTBUT"
Steps:
- Heat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.
- Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.
- Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.
- Add all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.
SOUTH SEAS MANGO HALIBUT
This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.
Nutrition Facts : Calories 404 calories, Fat 19g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 285mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 5g fiber), Protein 31g protein.
HALIBUT-MANGO CEVICHE
This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Provided by Vella
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g
GRILLED HALIBUT WITH MANGO-PAPAYA SALAD
This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.
Provided by Ms.Chae916
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
- Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
- Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
- Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.
Nutrition Facts : Calories 960.8 calories, Carbohydrate 56.9 g, Cholesterol 52 mg, Fat 69.9 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 12 g, Sodium 2311.5 mg, Sugar 44.7 g
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